Name: Skottel beef stir-fry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: South African
Ingredients: 500 g (1.1 lb) rump or sirloin, cut across the grain into thin strips; 2 tablespoons soy sauce; 1/2 teaspoon bicarbonate of soda (baking soda); 1 teaspoon white or black pepper; 4 tablespoons sunflower oil; 1 red pepper and 1 yellow pepper, sliced; 1 head broccoli, cut into small florets; 2 carrots, cut into thin sticks; 4 spring onions, sliced; 300 g (10 oz) dried egg noodles, cooked and drained; 1 tablespoon cornflour (cornstarch); 4 tablespoons soy sauce; 1 tablespoon oyster sauce; 2 cloves garlic, crushed; 1 tablespoon grated fresh ginger; 180 ml (3/4 cup) water; 1 teaspoon sesame oil

Skottel beef stir-fry

Thin beef strips seared in batches on a high flame, tossed with peppers, broccoli and carrot in a soy, ginger and garlic sauce, with noodles.

SkottelGas

High flame

Prep

30 min

Cooking

15 min

Plan ahead

15 to 30 minutes for the beef in its soy

Serves

Done at

145°F (63°C)

Serves 4

Method

Mix the beef with the soy sauce, bicarbonate of soda and pepper. Leave for 15 to 30 minutes. Done
Whisk the sauce ingredients together in a jug. Have every ingredient cut and next to the skottel before you light it. Done
Preheat the skottel on a high flame for 5 to 10 minutes. Add 2 tablespoons of the oil and heat until it shimmers. Done
Spread half the beef in the centre and leave it for 1 minute, then toss for 1 minute more. Move it to the rim and cook the second batch the same way. Done
Add the rest of the oil to the centre. Stir-fry the carrots and broccoli for 2 minutes, then the peppers for 1 minute. Done
Pull the beef back in, pour in the sauce and toss for 1 to 2 minutes until it thickens and coats everything. Done
Add the noodles and spring onions and toss until hot. Done

Done when: the sauce is glossy and the beef is browned and no longer red. Thin strips reach the safe 63°C (145°F) for whole cuts of beef in the time given.

How to use a meat thermometer

Tips

A crowded pan stews the meat grey. Two batches on a full high flame give it colour.
Bicarbonate of soda keeps lean beef tender. Do not use more than the recipe says or the meat tastes soapy.
Swap the beef for chicken strips and cook them until a thermometer reads 74°C (165°F).

A skottel is shaped like a wide, shallow wok, and on a full gas flame it gets hot enough for a proper stir-fry outdoors. The trick is speed: cut everything first, cook the meat in batches and keep things moving. For heat settings, see skottel heat and gas safety.

Source

Adapted from Beef-and-vegetable stir-fry at TASTE and Recipe of the day: Stir fried beef with ginger and garlic at The Citizen.

Skottel beef stir-fry

Ingredients

Beef

Stir-fry

Sauce

Method

Tips

Source

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